Bloomed Potato Cheesy Muffins
These delightful Bloomed Potato Cheesy Muffins offer a fusion of comforting flavors, blending the earthy taste of potatoes with the creamy richness of mozzarella cheese, making them an ideal appetizer for any occasion. Perfectly baked with a golden crust, they are sure to please both your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – boiled | 8 |
| All Purpose Flour (Maida) | 1 cup |
| Sunflower Oil | 1 teaspoon |
| Water | 1/4 cup |
| Dried Oregano | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Dried Basil Leaves | 1 teaspoon |
| Rosemary | 1 teaspoon |
| Butter | 2 teaspoons |
| Mozzarella Cheese | 100 grams |
| Coriander (Dhania) Leaves – finely chopped | 1/2 cup |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 210 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Carbohydrates | 30g |
| Dietary Fiber | 2g |
| Protein | 6g |
| Sodium | 300mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Indian
- Course: Appetizer
- Diet: Vegetarian
Instructions
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Prepare the Dough: Begin by gathering all the ingredients in one place. In a mixing bowl, combine the all-purpose flour, sunflower oil, a pinch of salt, and water. Knead the mixture until it forms a stiff pastry dough. Once ready, cover the dough with a damp cloth and set it aside to rest.
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Prepare the Potato Filling: Boil the potatoes until tender, then peel and mash them in a large bowl. To the mashed potatoes, add the dried oregano, black pepper powder, dried basil leaves, and rosemary. Season with salt to taste, and mix until all ingredients are well combined.
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Prepare Muffin Cases: Generously apply butter to the muffin cases, ensuring they are well-coated to prevent sticking.
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Preheat the Oven: Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit) for approximately 10 minutes.
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Roll the Dough: Roll the rested pastry dough on a lightly floured surface until it is thin. Cut out round shapes that will fit into your muffin cases, then carefully place each round into the prepared muffin cups.
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Assemble the Muffins: Brush a little butter over the rolled pastry dough in the muffin cases. Using a spoon, fill each pastry with half of the potato mixture, followed by a few cubes of mozzarella cheese. Add the remaining potato filling over the cheese, and finish by sprinkling chopped coriander leaves on top.
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Bake: Carefully place the muffin tray in the preheated oven and bake at 150 degrees Celsius (about 300 degrees Fahrenheit) for 12-15 minutes, or until the muffins are golden brown and the pastry is cooked through.
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Cool and Serve: Once baked, allow the muffins to cool in the tray for about 5 minutes. This cooling step is crucial as it helps prevent cracking. After cooling, gently remove the muffins and transfer them to a serving platter.
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Enjoy: Serve your Bloomed Potato Cheesy Muffins hot, accompanied by your favorite dips, such as a refreshing cottage cheese dip, a zesty tzatziki, or a spicy peanut chili sauce. These muffins make for an exquisite appetizer that will tantalize your taste buds and impress your guests.
These Bloomed Potato Cheesy Muffins are not only a delightful appetizer but also a testament to the beauty of simple ingredients coming together to create something truly special. Enjoy this recipe at your next gathering, and watch them disappear in no time!
